Tiramisu Parfaits with Toasted Almonds Reviews

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

Leave a Review

Reviews

users rating3.5/4

Love this recipe. I make it in a casserole dish or trifle dish and bring it to potlucks. It always gets attention. I love tiramisu, but live in a culturally deprived area where mascarpone is not readily available and the ladyfingers are kept in the meat department (not kidding).

After reading the reviews I was excited to prepare this dessert. It was disappointing. My guests love tiramisu and they thought that this version was "good" but not close enough to the real thing. The pound cake consistency bothered some of my guests as did the coffee/kahlua syrup.

This rivals the best tiramisu we've eaten at top notch restaurants. I used 12-oz. parfait glasses and the quantity was perfect. Only change I made was replacing cream cheese w/mascarpone cheese. I've never used pound cake for tiramisu before but think I actually prefer it to ladyfingers-- adds more texture and substance.

I made this for a dinner party and everyone raved about it. One lady said it was the best she had ever had. It was really easy to make and prepare and it looked professionally done. I did the top of the parfaits with an icing tip and they looked great.

I've made this two times now to rave reviews from friends! The first time, I made it in wine glasses as I had no parfait dishes and the individual desserts were delightful. I recently made it for a dinner party in a 9 by 13 glass dish and it worked great. I shaved bittersweet chocolate on top. I had people over tonight still raving about last week's dessert! I love tiramisu and even without the authentic ingredients, this one turns out better that most I've had at restaurants!!!!

There are not seven deadly sins, but eight and this is it! This dessert is so sinfully rich and
decadent that it's difficult to say "no" to one more mouthful. I agree with the cook in
Vancouver that you should use marscapone instead of cream cheese (if possible) and
half kahlua and half rum along with lady fingers instead of pound cake. I would recommend
a tuile cookie or chocolate "straws" with a halved strawberry for a garnish.

This was a big hit, and even better after a couple of days in the refrigerator. Forgot powdered sugar at the store, so I used granulated, just cut the amounts in half. Also used half Kahlua half rum (couldn't decide). Didnt' find it too rich; exactly the opposite! Even with mascarpone, it felt light. Oh- made it in a glass dish 'cause we didn't have parfait glasses - it worked wonderfully, and would be spectacular to take to a dinner party or buffet!